One of our favourite things to do at HelloFresh is take a classic traditional dish and make it achievable on a weeknight. This deconstructed moussaka is a perfect example. The béchamel sauce is optional - but you’d be crazy not to give it a try! This creamy sauce marries all the layers together beautifully.
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mixed salad leaves
Preheat the oven to 200ºC/180ºC fan-forced. To prepare the ingredients, cut the eggplant into 1 cm thick rounds. Finely chop the brown onion and peel and crush the garlic. Finely grate the Parmesan cheese and wash the mixed salad leaves.
Rub the olive oil into the flesh of the eggplant slices and season with a generous pinch of salt. Place in a single layer on a lined oven tray. Cook in the oven for 30-35 minutes or until soft and slightly charred.
Meanwhile, heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes or until soft. Add the garlic, dried oregano and cinnamon and cook, stirring, for 1 minute or until fragrant. Add the lamb mince and cook, breaking up with a wooden spoon for 3-4 minutes or until browned. Add the tomato paste and cook, stirring, for 1 minute and then add the diced tomatoes. Bring to the boil and then reduce the heat to medium-low and simmer, covered, for 15-20 minutes.
Note: This step is optional. While the lamb sauce is simmering prepare the béchamel sauce. Melt the butter in a small saucepan over a medium-high heat. Add the plain flour and cook, stirring, for 1-2 minutes or until bubbling. Remove from the heat. Slowly add the milk whisking constantly until the mixture is smooth. Return to the heat. Cook, stirring with a wooden spoon, for 5-6 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from the heat and stir through the Parmesan cheese (reserving a little for garnish). Tip: Refrigerate any extra béchamel sauce in a container for up to 3 days in the fridge.
To serve, layer eggplant slices with some béchamel sauce and the cinnamon lamb sauce. Sprinkle with extra Parmesan cheese. Serve with the mixed salad leaves.